Restaurants, Cafes and Bars in the DRC

Pondu

Cassava leaves cooked slowly, often with palm oil, onion and seasoning.

With fufu, rice, fish or meat.

Fufu

A smooth, firm staple made from cassava, maize or a blend.

Pinch a small portion and use it with sauce or stew.

Poulet à la moambe

Chicken in a rich palm-nut sauce; recipes vary by region and household.

With rice, fufu, plantain or greens.

Liboke

Fish or meat seasoned, wrapped in leaves and steamed or grilled.

Opened at the table with plantain, cassava or rice.

Brochettes

Skewered and grilled meat or fish, sold in restaurants and informal spots.

With chilli, onion, plantain or chips.

Makemba

Plantain, commonly fried or boiled.

As a side with grilled fish, chicken or stew.

Saka-saka

A regional name for cassava-leaf preparations, related to pondu.

With a starch and fish or meat.

Capitaine

Nile perch, valued for its firm flesh.

Grilled, fried or served in sauce.